I spend a lot of time in the grocery store. A lot. I'm not very good at planning menus ahead of time much more than three days in advance, because by the time day four rolls around, I've developed a new passion for a new cookbook or I've read a great recipe online, and all that kale or Italian sausage just looks drab and unexciting. I think I've permanently got a couple of wilting leeks establishing slimy residency in the produce drawer and cheese is always in a state of transformation to bleu.
One of my best grocery finds (at Fresh Market) recently was Delitia butter from the Parma and Reggio Emilia areas of Italy. It's a true European butter, cultured, and impossibly sweet. There's full gram extra of butter fat in there, and tempting as it may be to try and bake with this butter, its delicate flavor politely insists that you spread it on bread or melt it atop vegetables, instead of sinking it in a muck of flour and sugar. Plus, it's expensive--some would say ruinously so--but since I lost my receipt I can't confirm that this is so.